Van and Calgary - Worst tippers

[jammies]

Originally Posted by GP_Matt

I don't like the system either, but I don't take it out on the waitstaff.

Fight the power! Tip 20%!

Down with The System!

[Flabbibulin]

Forgive me if this has been discussed elsewhere, but this was floating around the web this week. The interesting thing for me is seeing the increasing number of service industries that are deciding that tipping is a recommended part of payment. Are airline pilots going to start holding out their hats for tips as they say goodbye to passengers when they exit?

[Jacks]

Originally Posted by EVERLAST

That has to be complete crap.

What if they are tipping out the kitchen/ bar / bussers ??
Rev Can has no f'in clue

I was talking to a server who I had known for many years. She said that Rev Can audited her and said that she wasn't claiming enough tips and that they based that off of the average credit card tip transactions. This was 7-8 years ago so people weren't using interac as much maybe? I don't think she would have been lying but who knows.

[ken0042]

When I worked in restaurants the kitchen staff always earned more than the wait staff; as the kitchen staff didn't receive tips. From what you are saying is now they are making the same amount and relying upon the tips. Which means they have now expanded the flaw in the whole system where a tip was to reward good service by the server.

I still don't see the solution being to encourage that flaw to flourish. If restaurant owners want people to start eating out less, making tipping a custom on take out orders is a good way to start.

[rotten42]

Originally Posted by fotze

I guess you missed the fine print of the contract that mentions something about if you have worked 3 jobs you are absolved from tipping duties.

hahaha...no. You just tip where and when it is warranted.

[btimbit]

Originally Posted by GP_Matt

I don't like the system either, but I don't take it out on the waitstaff.

I think tipping is so embedded in Canada that it is now a social contract whereby if you don't want to tip you should not go out to eat.

Pretty much this. Peoples anger towards tips are pretty misplaced, and I find it funny. Don't blame the people working for these tips, it's not like they suddenly came out and said they need these tips. It's been this way for a long time.

"Restaurants should pay them a better wage then" is my favourite. If you knew the profit margins restaurants work on you'd know this isn't really an option, they'd have to raise prices. Any restaurant that raises prices is going to lose business.

[Regular_John]

Alright let's open the can of worms on cab rides. How much should/do you tip? Typically after a night on the town, when I've had a few drinks I have no problem tossing $3-$5 into the drivers hands for getting my inebriated butt home safely.

But recently I was on vacation and we took a cab from one hotel to another, at no time during loading/unloading did the driver even offer or attempt to help us with the bags, and to boot he left the meter running while digging around for his credit card paper. So I put a strike through the tip line and stiffed him, which he called me on so I just "Well next time help with the bags and stop the meter when the ride is done".

Was I out of line? Meter running aside, do you expect help with the bags when you have em? Or is the ride enough?

[GP_Matt]

Taxi's are the only service where I have been confronted by the drivers for not tipping enough or at all.

The airport drivers in Vegas can be horrible. I had a driver call me a cheap Canadian and lecture me on tipping etiquette. He wasn't impressed when I told him that I don't tip when the driver takes the long way on purpose.

[Temporary_User]

Originally Posted by jaydorn

Alright let's open the can of worms on cab rides. How much should/do you tip? Typically after a night on the town, when I've had a few drinks I have no problem tossing $3-$5 into the drivers hands for getting my inebriated butt home safely.

But recently I was on vacation and we took a cab from one hotel to another, at no time during loading/unloading did the driver even offer or attempt to help us with the bags, and to boot he left the meter running while digging around for his credit card paper. So I put a strike through the tip line and stiffed him, which he called me on so I just "Well next time help with the bags and stop the meter when the ride is done".

Was I out of line? Meter running aside, do you expect help with the bags when you have em? Or is the ride enough?

Seems like he just did his job and didn't go out of his way to provide any extra service. I wouldn't have tipped.

[Winsor_Pilates]

Originally Posted by btimbit

"Restaurants should pay them a better wage then" is my favourite. If you knew the profit margins restaurants work on you'd know this isn't really an option, they'd have to raise prices. Any restaurant that raises prices is going to lose business.

Every business goes through this though. If you're not charging enough to cover operating costs, raise prices.
If that kills your business, sorry but welcome to an open economy.

Name any business owner who doesn't have this same challenge?

[btimbit]

Originally Posted by Winsor_Pilates

Every business goes through this though. If you're not charging enough to cover operating costs, raise prices.
If that kills your business, sorry but welcome to an open economy.

Name any business owner who doesn't have this same challenge?

Name me a business that's as scrutinized and competitive as the restaurant industry. Get rid of tips and raise prices, fine, but people will start going to any of the other options if they're cheaper. 3 of which most likely operate out of the same parking lot as you.

Everyone agrees tips are a bs system, but nobody wants to be the first to change anything about it. Nobody is going to make a change like that since it's pretty much guaranteed to lose money.

Don't mistake this as just more overhead, it's something that's controlled at the social level, not by the businesses.

[ken0042]

I think the key would be to advertise it correctly. Make sure people are aware that tipping is no longer accepted, and that menu prices have been adjusted to reflect that.

You would also have to make sure your staff are all onboard for this; and maybe even bring in a certain amount of profit sharing. When I was working in a take-out restaurant, I got the best results from my staff by offering incentives based on the restaurant's profits.

[GP_Matt]

That is a big risk for a restaurant owner to take though.

As well, those who tip 20 percent are subsidizing the people who only tip 10 percent. If you were to raise the prices 15 percent to keep everything the same you will probably drive away the people who only tipped 10 percent.

[strombad]

Does none of the "pay the servers more" crowd see that you'll just end up shelling out that 10-20% anyways?

Whether you tip 20% or your meal costs 20% more, you're paying that money.

At least in a tipping scenario you can dictate how much you pay.

[Smartcar]

The stats are meaningless. It's only from Square and based on all tip-enabled transactions.

The data was gathered from transactions made using Square's mobile payment technology, and covered retail services that give a tip option to customers, including restaurants, taxis, spas, hairdressers and bars. It also included those offering personal services such as private fitness instruction and massage services.

In Calgary, the only time I've seen Square payment is at "mobile" businesses eg vendors at festivals, one appliance repair guy. Virtually all restaurants and bars use the banks. If the stats came from Moneris I'd be more likely to believe the results.

[Regular_John]

Originally Posted by Smartcar

The stats are meaningless. It's only from Square and based on all tip-enabled transactions.

In Calgary, the only time I've seen Square payment is at "mobile" businesses eg vendors at festivals, one appliance repair guy. Virtually all restaurants and bars use the banks. If the stats came from Moneris I'd be more likely to believe the results.

Honestly that's square's primary business area. They aren't targeting the 200+ seat restaurants, or even the little 20 seat corner bar. They are putting mobile credit card readers in the hands of etsy sellers and dog walkers, or the farmer's market seller.

I'd say it's safe to say the majority of businesses using square are under 10 (maybe even 5) employees, and providing services for which a tip would not be expected on either side.

For the record I actually really like Square and have admired their business for a while, but this PR blitz they're on right now is rubbing me the wrong way.

[Smartcar]

I'm a generous tipper at restaurants but I can honestly say I've never tipped vendors at the farmers market. I always use cash at the farmers market so I don't know if the Square readers were tip enabled. The appliance guy's wasn't.

I just don't think it's reasonable to say Calgarians are the cheapest tippers overall based on tips on Square. Most people wouldn't read the article and think that's what we tip at sit down restaurants.

[Locke]

Originally Posted by jaydorn

Honestly that's square's primary business area. They aren't targeting the 200+ seat restaurants, or even the little 20 seat corner bar. They are putting mobile credit card readers in the hands of etsy sellers and dog walkers, or the farmer's market seller.

I'd say it's safe to say the majority of businesses using square are under 10 (maybe even 5) employees, and providing services for which a tip would not be expected on either side.

For the record I actually really like Square and have admired their business for a while, but this PR blitz they're on right now is rubbing me the wrong way.

Sounds like something hippies would use.

[GGG]

Originally Posted by ken0042

I think the key would be to advertise it correctly. Make sure people are aware that tipping is no longer accepted, and that menu prices have been adjusted to reflect that.

You would also have to make sure your staff are all onboard for this; and maybe even bring in a certain amount of profit sharing. When I was working in a take-out restaurant, I got the best results from my staff by offering incentives based on the restaurant's profits.

The problem is that if your raise menu prices they cross psychological barriers a $17 meal becomes over $20. $26 becomes over $30. Even if the end price on your card is the same your reaction to the menu won't be because people expect a certain value for a certain price before tip.

Here is a link to the article/blog I mentioned earlier in the thread that goes through an owners attempt at a tipless restaurant which ran well but is now closed. I think it provides a really good overview on what tipping is and why it is detrimental and also why it is difficult to get rid of

http://jayporter.com/dispatches/obse...rt-1-overview/

He found that you couldn't just raise the menu price as it priced you into a different bracket. And despite explanation it wouldn't work. This is just one restaurant but the anecdotal results match up with what I would logically think would happen.

[Scrambler]

In Japan there is no tipping at all, and you'd be hard pressed to find any kind of poor service - it always seems over the top!